Restaurant Disclosures of Food Allergens in the Tourism Context: A Croatian Case Study

This brown bag talk was given by A. Bryan Endres, Professor of Agricultural and Consumer Economics, University of Illinois, Urbana-Champaign. The paper presented is co-authored by A. Bryan Endres (University of Illinois), Renata Endres (University of Illinois), and Marinela Krstinić Nižić (University of Rijeka). 

Research suggests that between 20-30% of consumers self-identify as having some form of food allergy or sensitivity and demand for allergy-safe foods is growing. European Union regulations require restaurants to inform diners of the presence of 14 primary food allergens. The method of disclosure, however, is left to the discretion of the restaurant and may include verbal communication, menu labels, or separate informational pamphlets. Despite these requirements, 74% of allergen related food incidents arise from the non-prepackaged (restaurant) environment. Individuals with allergens, therefore, may avoid restaurants or intentionally seek out, especially in the tourism context, venues with publicly disclosed allergen prevention protocols. Due to group effects and social media's ability to channel consumers, implementing allergy-friendly practices could substantially increase restaurant profits. This research examines the performance of the restaurant industry in leading tourist destinations in Croatia with respect to self-disclosure of potential food allergens and strategies for improved food allergen communication beyond regulatory minimums.